These hearty sliders are a great meatless option to have on hand for guests during the big game. They are cooked in a sweet and tangy, homemade barbecue sauce that helps you control the added sugar and sodium.

Yield: 10 sliders

Preparation time: 10 minutes

Cooking time: 45 minutes

Ingredients

1/2 cup dry green lentils

1 cup water

1 tbsp olive oil

1 small onion, sliced

3 cloves garlic, minced

1 cup low-sodium tomato sauce

1 1/2 tbsp molasses

1 tbsp honey

1 tsp dijon mustard

1 tsp apple cider vinegar

1/4 tsp smoked paprika

1/4 tsp salt

1/4 tsp ground black pepper

1/8 tsp cayenne chili powder

10 slider buns, toasted

Topping options: red onion, dill pickles, chopped cabbage

Directions

Place the lentils and water in a medium saucepan. Heat to a boil on high, reduce the heat and simmer for 30 to 40 minutes, until the lentils are soft and the water has been absorbed.

While the lentils are cooking, work on the sauce. In a medium, deep skillet, heat the olive oil over medium-high. Add the onion and garlic and cook for 3 to 5 minutes until the onions are softened.

Reduce the heat to medium. Add the tomato sauce, molasses, honey, mustard, and vinegar. Stir in the paprika, salt, black pepper, and chili powder. Cook for 2 to 3 minutes.

Once the lentils are cooked, transfer them to the skillet. Stir well to combine all the ingredients.

Place 2 to 3 tablespoons of lentils on each slider bun and serve warm.